What are you eating… right now?

Legume

Spicy?!

I may need to find that.

GrateEggspectations

Legume said:

Spicy?!

I may need to find that.

Really good. Recommend. 

JohnInCarolina

GrateEggspectations said:

Legume said:

Spicy?!

I may need to find that.

Really good. Recommend. 

Fairly certain I’ve never heard of spicy peanut butter.  I am intrigued sir!

Ozzie_Isaac

I refuse to participate in this thread blatantly designed to siphon off points from the OG OT thread.  I will never win my BGE salt shakers with all these spinoffs.

lousubcap

Skip the spicy peanut butter-the habanero sardines are on their way along with the some side-kicks.
@lkapigian - this could be a sweet rabbit hole steer.  Thanks for the link.

Legume

Ozzie_Isaac said:

I refuse to participate in this thread blatantly designed to siphon off points from the OG OT thread.  I will never win my BGE salt shakers with all these spinoffs.

I appreciate that you took the time to let us know.

Ozzie_Isaac

Legume said:

Ozzie_Isaac said:

I refuse to participate in this thread blatantly designed to siphon off points from the OG OT thread.  I will never win my BGE salt shakers with all these spinoffs.

I appreciate that you took the time to let us know.

Ozzie_Isaac

Not eating yet, but making a very very very fancy one pot lasagna.  Daughter sent me a tik-tok so I am trying to recreate it.  Added a few different tricks to get more depth of flavor, but basically a 20min internet generation meal.  Daughter’s friends are coming over too.  Whenever I do one of these throw-away meals her friends always come and try them 😂😂🤦‍♂️

I am using some of the concepts from Spaghetti All’assassina

Ozzie_Isaac

Added the piece de resistance 

Ozzie_Isaac

Ozzie_Isaac

Seems a good fit for this thread

https://youtu.be/aYDfwUJzYQg?si=n4U1CWv_v7ZDVI7T

JohnInCarolina

Ozzie_Isaac said:

Ozzie_Isaac

JohnInCarolina said:

Ozzie_Isaac said:

For some reason, Ragu just hits right for these Tik-Tok recipes.  Comfort food.

GrateEggspectations

Pizza from a favourite local bakery.

Gulfcoastguy

Red Baron pizza. Thinking about breaking out the crockpot and making some shredded chicken tacos, the recipe includes tequila.

lousubcap

Good tune up for the American created Mexican Holiday right around the corner @Gulfcoastguy.

Ozzie_Isaac

Had one meatball left.  Made a fried onion burger.  Having a beer too. Not sure what thread to put this in?

JohnInCarolina

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

For some reason, Ragu just hits right for these Tik-Tok recipes.  Comfort food.

That all the folks on Tik-Tok like to use Ragu in their recipes is one of the least surprising things you could’ve told me.  

RRP

Right now?  Milk Duds!!! I hadn't had them since I was preteen in the early 1950's at the Saturday matinees featuring Superman or sappy western. A couple weeks ago something prompted my memory and I asked Google if they were even still made. Sure enough PLUS I could buy them on Amazon! So I bought 4 dozen boxes! Now several boxes consumed I am trying to slow down my pace of consumption before I turn into a Milk Dud myself!  

johnmitchell

@RRP. Thanks for posting, I will add this to my “Munchies post”

Botch

RRP said:

Right now?  Milk Duds!!! I hadn't had them since I was preteen in the early 1950's at the Saturday matinees featuring Superman or sappy western. A couple weeks ago something prompted my memory and I asked Google if they were even still made. Sure enough PLUS I could buy them on Amazon! So I bought 4 dozen boxes! Now several boxes consumed I am trying to slow down my pace of consumption before I turn into a Milk Dud myself!  

Can't remember how many years ago when Hostess went TU and Twinkies were gone.  I loved them as a kid but hadn't had one since... Jr High?  
Fast-forward a few years and someone bought up the rights (and facilities iirc) to Hostess, and when I saw a pkg of Twinkies on the shelf I had to pick one up, still two-to-a-pkg wrapped in cellophane.  By the second bite the rest went into the trash (I don't remember that strong pineapple flavor).  I had a similar recent experience with Libby's Vienna Sausages; bought an entire case for under $5, and donated eleven cans to the homeless shelter (and I still feel kinda bad about that).  
 
Oh, and @Ozzie_Isaac , your post brought back a memory from the '70s too:
https://www.youtube.com/watch?v=po5rUasUWIg
 

JohnInCarolina

pizza 

lkapigian

lousubcap said:

Skip the spicy peanut butter-the habanero sardines are on their way along with the some side-kicks.
@lkapigian - this could be a sweet rabbit hole steer.  Thanks for the link.

you will enjoy them @lousubcap , I placed another order yesterday 

RRP

Botch said:

RRP said:

Right now?  Milk Duds!!! I hadn't had them since I was preteen in the early 1950's at the Saturday matinees featuring Superman or sappy western. A couple weeks ago something prompted my memory and I asked Google if they were even still made. Sure enough PLUS I could buy them on Amazon! So I bought 4 edozen boxes! Now several boxes consumed I am trying to slow down my pace of consumption before I turn into a Milk Dud myself!  

Can't remember how many years ago when Hostess went TU and Twinkies were gone.  I loved them as a kid but hadn't had one since... Jr High?  
Fast-forward a few years and someone bought up the rights (and facilities iirc) to Hostess, and when I saw a pkg of Twinkies on the shelf I had to pick one up, still two-to-a-pkg wrapped in cellophane.  By the second bite the rest went into the trash (I don't remember that strong pineapple flavor).  I had a similar recent experience with Libby's Vienna Sausages; bought an entire case for under $5, and donated eleven cans to the homeless shelter (and I still feel kinda bad about that).  
 
Oh, and @Ozzie_Isaac , your post brought back a memory from the '70s too:
https://www.youtube.com/watch?v=po5rUasUWIg
 

OH!!! What a friggen flashback that caused!!!

when I was a patrol boy (anybody else even remember that “honor”?)

On a very busy street 5 blocks from my grade school… my fellow patrol boy and I seldom saw any students at that corner!!! sorry about this LONG lead up…) but since that street was actually a main road in and out of our tiny town in MO then there was a route driver who came thru and back after servicing a small grocery store South of town. Anyway that driver would always stop at our stop sign and throw out a couple Twinkies or some other snack! I know now they were probably stale and out of date, but to us 2 kids we thought we were so lucky! 

,

alaskanassasin

Patrol boys. Wow, I didn’t dig too deep but I didn’t like what I saw in the surface.

Bellavista52

@RRP - I too was a patrol boy in 6th grade in Waukegan IL.  My corner was right next to school so I had a lot of activity.

SamIAm2

A pretty full load on the CI in the Mini Max.

Sausage from my local butcher.

And---- something that is missing from a package of chicken pieces from the same butcher from the above cook.

Ozzie_Isaac

Chili de Pollo Blanco

lkapigian

Ozzie_Isaac said:

Chili de Pollo Blanco

Deets Please

Ozzie_Isaac

lkapigian said:

Ozzie_Isaac said:

Chili de Pollo Blanco

Deets Please

This is a weekly staple here, pretty basic, but lots of flavor.  Below is the basic recipe, I make it different every time depending on what I have on hand and how much time I have:

Ingredients {quantity I use, but not critical}:

Onion (red, white, sweet, whatever you fancy) {1 larg white onion}
Chicken thighs, bone-in/skin on {3-4 chicken thighs}
Cannellini Beans {3 cans}
Pinto Beans {2 cans}
Corn {1 frozen bag, prefer white corn}
Cream Cheese (room temp) {Philly melts the best, store brands are okay, but take more time to get blended smooth}
Chicken Stock {8 cups - really just add till everything is covered}
Garlic {yeah, a lot - I use the paste and usually 2 tablespoons}
Green Chilis (Anaheim, poblano, jalapeno, or any combo) {3 Anaheim and 2 jalapeno.  Pablanos have great flavor, but are a pain to roast and remove the skin, Anaheims peel so easy}
Limes {2 limes of juice, 1 lime of zest}

Seasonings: - Season to taste, but here is usually what I use

Salt (duh, lol)
Black Pepper
White Pepper
Onion Powder
Garlic Powder
Paprika (Spanish Smoked if you have it)
Cumin
Coriander
Oregeno
(Depending on who I am cooking for, I use various pepper powders; Aleppo, Chipotle, Ancho, Guajillo)

Basic Process:

Sous Vide chicken thighs (prefer ~140 for about 3 hrs, want chicken to be able to pull, not super tender)

Remove chicken from the bag, saving all the rendered juices.

Remove skin from the chicken and pull the chicken.  I like to capture every ounce of juice, so I pull the chicken over a large bowl, and just put it all back in the bowl and set aside.

Heat up a large cast iron pot/dutch oven/etc with a few tablespoons of your preferred oil.  I prefer Canola or vegetable oil.

Fry the chicken skin in the pot.  Render out the rest of the fat and get the skin nice and crispy and remove, salt, and set aside (I usually eat some of it at this point).

Dice up your onion, as much as you want and then soften it in the Dutch oven with all the chicken fat.  I like to brown the onions so they just start to get sweet, but doneness is a personal preference.  Add in garlic and fry in the oil for about a minute, or until fragrant.

Then I add in the pinto and cannellini beans.  Toss in the hot oil and onions, fry them up just a bit. Then add in all the chicken juices from the sous vide bag.

Heat up all the mixed up goodness and then add in chicken stock to cover everything.

Start seasoning, primary seasonings are the salt, cumin, oregeno, paprika, and white pepper.  I add in the various peppers, onion, garlic, and coriander as supporting flavors.  But really, season to your taste.  If flavors aren't coming out, then add more salt.  I notoriously under salt this dish.  You will be adding two slabs of cream cheese, and that will take a lot of the punch out if you only season lightly.

Once it is at a light simmer I add in a bag of frozen corn and continue to simmer.

Add in the zest of one lime, and the juice of two limes.

Roast and peel the peppers.  Seed and slice into ribbons, then add peppers, plus all the pepper liquid into the pot.  I like to roast and peel the jalapeños, but you can also just slice them and add them raw if you want a bit more heat.

Now take the chicken skin, if you didn't eat it all and dice it.  Add the diced chicken skin to the pot, or reserve to sprinkle over the bowl just as you serve.

Then add in the room temperature (or warmer cream cheese).  Simmer until it is all blended and creamy.  This takes a few hours usually.

Now you are pretty much done.  Very basic, but tasty dish.  Really, just cook it like grandma would, you can't screw it up.

To Serve:

Ladle in a bowl
Garnish how you see fit, I usually just:

Serve with sliced avocado on top with some Santa Fe Style crunchy tortillas ribbons, and ribbons of roasted pepper.
Sprinkle on some of the fried chicken skin crumbles
If you are serving a teenage girl, add a large dollop of sour cream too.
Put on some cilantro and serve, sometimes add some cotija cheese crumbles and a nice hot red hot sauce like Valentinas.
Serve with lime slices on the side.

The above is how I currently cook it, but I reserve the right to change anything and everything at any given time.  I rarely use recipes and usually forget things or add new things every time I cook something.

Bonus Step:

If you want to improve the creamy texture, you can also pull some beans out and mash/blend/puree in with some of the broth.  Then add it back in as a thickening agent.  It will help the texture.  I usually don't do this because I am lazy, but I have done it in the past and it really stepped up the texture.